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Ultimate Spicy Black Pepper Chicken Stir-Fry Recipe

Ultimate Spicy Black Pepper Chicken Stir-Fry with Rice

There's something so comforting about a sizzling stir-fry that brings back memories of cozy family dinners and shared laughter in the kitchen. The aroma of garlic and ginger wafting through the air, the vibrant colors of fresh vegetables, and that perfect kick of spice come together to create a dish that's not only delicious but incredibly easy to whip up.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Stir-Fry
  • 1 lb boneless, skinless chicken breasts sliced thinly
  • 2 tbsp vegetable oil
  • 1 bell pepper sliced any color
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 2-3 tbsp black pepper freshly ground
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp chili paste adjust to taste
  • 1 tbsp cornstarch
  • 2 tbsp water
For Serving
  • cooked rice
  • sliced green onions
  • sesame seeds

Equipment

  • Large Skillet or Wok

Method
 

  1. Step 1: In a bowl, combine the sliced chicken with cornstarch and a pinch of salt. Mix well and set aside to marinate for about 15 minutes.
  2. Step 2: In a small bowl, mix together soy sauce, oyster sauce, chili paste, and water. Set aside.
  3. Step 3: In a large skillet or wok, heat vegetable oil over medium-high heat until hot.
  4. Step 4: Add the marinated chicken to the skillet in a single layer. Cook for 4-5 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  5. Step 5: In the same skillet, add onion, bell pepper, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  6. Step 6: Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, and sprinkle with freshly ground black pepper. Stir-fry for an additional 2-3 minutes until everything is well coated and heated through.
  7. Step 7: Serve the spicy black pepper chicken stir-fry over cooked rice. Garnish with sliced green onions and sesame seeds.

Notes

This dish stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to keep it moist.